To make yogurt, you have to have yogurt or a store-bought culture.

THAT was a big disappointment to me. I like doing something from SCRATCH-O-LA. But, then I learned why. It’s not because the art of yogurt making is lost. It’s because we pasteurize in this country. The naturally occurring, beneficial bacteria that are born in the milk are killed with the baddies. So none of the cultured milk products can be made sans store-bought starter without your very own goat or cow. (Which I am two seconds from buying a dwarf goat, I tell ya. Just waiting on the go-ahead from the Town.)

So, suck it up and go buy some plain yogurt. But read the back and make sure there’s no gelatin or other nonsense in it. One of the ORGANIC brands has, like, ten ingredients on the back. Don’t do that. Look for this:

One ingredient. ACTIVE cultures.

1 qt milk (whole, 2%, skim, soy, or reconstituted dry milk)
1 cup dry milk powder
1/2 cup yogurt

1. Heat first two ingredients to 180 degrees to kill off any competing bacteria. Pour into a covered container to cool to 110-ish.

2. Add some of the warm milk to yogurt and mix before slowly incorporating into the big bowl of warm milk. (Hello Kitty cereal bowl not required)

Read the rest here